Creamy Spinach Mushroom Lasagna is a delightful dish that brings comfort and warmth to any dining table. As I prepare this lasagna, I can’t help but think about the rich history of lasagna itself, which dates back to ancient Greece and has evolved into countless variations across cultures. This particular recipe combines the earthy flavors of mushrooms with the vibrant freshness of spinach, creating a harmonious blend that is both satisfying and indulgent.
People love creamy spinach mushroom lasagna not just for its taste, but also for its creamy texture that melts in your mouth. The layers of pasta, cheese, and vegetables come together to create a dish that is not only visually appealing but also incredibly convenient for meal prep. Whether you’re serving it for a family gathering or enjoying a cozy night in, this lasagna is sure to impress and leave everyone asking for seconds. Join me as we dive into this delicious recipe that celebrates the best of comfort food!
Ingredients:
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (I prefer cremini or button mushrooms)
- 10 ounces fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
Preparing the Noodles
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the lasagna noodles. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
Preparing the Filling
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Next, add the fresh spinach to the skillet. If you’re using frozen spinach, make sure it’s well-drained and add it at this stage. Cook until the spinach is wilted (if fresh) or heated through (if frozen), about 2-3 minutes.
- Season the mixture with dried oregano, dried basil, salt, and pepper. Stir well to combine, then remove from heat and let it cool slightly.
Preparing the Cheese Mixture
- In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt and pepper. Mix until smooth and well combined.
- Once the spinach and mushroom mixture has cooled slightly, fold it into the ricotta mixture. This will create a creamy filling that’s packed with flavor.
Assembling the Lasagna
- Preheat your oven to 375°F (190°C). While it’s heating, grab a 9×13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. This will prevent the noodles from sticking.
- Place three lasagna noodles on top of the sauce, side by side.
- Spread half of the spinach and mushroom ricotta mixture over the noodles, followed by a sprinkle of mozzarella cheese (about 1/3 of the total mozzarella).
- Pour another layer of marinara sauce over the cheese, ensuring it’s evenly distributed.
- Repeat the layering process: add three more noodles, the remaining spinach and mushroom mixture, another sprinkle of mozzarella, and more marinara sauce.
- For the final layer, place the last three noodles on top. Spread the remaining marinara sauce over the noodles, and then top with the remaining mozzarella and all of the grated Parmesan cheese.
Cooking the Lasagna
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese (you can spray the underside of the foil with cooking spray to prevent sticking).
- Bake in the preheated oven for 25 minutes. This will help the flavors meld together and the noodles to cook through.
- After 25 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes before slicing. This resting time allows the layers to set, making it easier to serve.
Serving
Conclusion:
In summary, this Creamy Spinach Mushroom Lasagna is an absolute must-try for anyone looking to elevate their dinner game. The layers of rich, creamy sauce combined with the earthy flavors of mushrooms and the vibrant freshness of spinach create a dish that is not only satisfying but also a feast for the eyes. Whether you’re serving it for a cozy family dinner or impressing guests at a gathering, this lasagna is sure to be a hit.
For serving suggestions, consider pairing this lasagna with a crisp side salad dressed in a light vinaigrette to balance the richness of the dish. You could also serve it with garlic bread for that perfect Italian touch. If you’re feeling adventurous, try adding other vegetables like zucchini or bell peppers, or even swapping out the spinach for kale for a different twist. The possibilities are endless!
I encourage you to give this Creamy Spinach Mushroom Lasagna a try and make it your own. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Cooking is all about sharing and enjoying, so let’s spread the love for this delightful dish together!
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Creamy Spinach Mushroom Lasagna: A Deliciously Rich Recipe for Comfort Food Lovers
-
Total Time: 75 minutes
-
Yield: 6–8 servings 1x
Description
This vegetarian lasagna features layers of tender noodles, a creamy spinach and mushroom filling, and rich marinara sauce, all topped with melted mozzarella and Parmesan cheese. It’s a comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms preferred)
- 10 ounces fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the lasagna noodles. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Next, add the fresh spinach to the skillet. If you’re using frozen spinach, make sure it’s well-drained and add it at this stage. Cook until the spinach is wilted (if fresh) or heated through (if frozen), about 2-3 minutes.
- Season the mixture with dried oregano, dried basil, salt, and pepper. Stir well to combine, then remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt and pepper. Mix until smooth and well combined.
- Once the spinach and mushroom mixture has cooled slightly, fold it into the ricotta mixture. This will create a creamy filling that’s packed with flavor.
- Preheat your oven to 375°F (190°C). While it’s heating, grab a 9×13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. This will prevent the noodles from sticking.
- Place three lasagna noodles on top of the sauce, side by side.
- Spread half of the spinach and mushroom ricotta mixture over the noodles, followed by a sprinkle of mozzarella cheese (about 1/3 of the total mozzarella).
- Pour another layer of marinara sauce over the cheese, ensuring it’s evenly distributed.
- Repeat the layering process: add three more noodles, the remaining spinach and mushroom mixture, another sprinkle of mozzarella, and more marinara sauce.
- For the final layer, place the last three noodles on top. Spread the remaining marinara sauce over the noodles, and then top with the remaining mozzarella and all of the grated Parmesan cheese.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese (you can spray the underside of the foil with cooking spray to prevent sticking).
- Bake in the preheated oven for 25 minutes. This will help the flavors meld together and the noodles to cook through.
- After 25 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes before slicing. This resting time allows the layers to set, making it easier to serve.
Notes
- You can customize this lasagna by adding other vegetables like zucchini or bell peppers.
- For a spicier kick, consider adding red pepper flakes to the marinara sauce.
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
Creamy Spinach Mushroom Lasagna: A Deliciously Rich Recipe for Comfort Food Lovers
- Total Time: 75 minutes
- Yield: 6–8 servings 1x
Description
This vegetarian lasagna features layers of tender noodles, a creamy spinach and mushroom filling, and rich marinara sauce, all topped with melted mozzarella and Parmesan cheese. It’s a comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms preferred)
- 10 ounces fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, carefully add the lasagna noodles. Cook them according to the package instructions until they are al dente, usually about 8-10 minutes.
- Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Next, add the fresh spinach to the skillet. If you’re using frozen spinach, make sure it’s well-drained and add it at this stage. Cook until the spinach is wilted (if fresh) or heated through (if frozen), about 2-3 minutes.
- Season the mixture with dried oregano, dried basil, salt, and pepper. Stir well to combine, then remove from heat and let it cool slightly.
- In a mixing bowl, combine the ricotta cheese, large egg, and a pinch of salt and pepper. Mix until smooth and well combined.
- Once the spinach and mushroom mixture has cooled slightly, fold it into the ricotta mixture. This will create a creamy filling that’s packed with flavor.
- Preheat your oven to 375°F (190°C). While it’s heating, grab a 9×13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. This will prevent the noodles from sticking.
- Place three lasagna noodles on top of the sauce, side by side.
- Spread half of the spinach and mushroom ricotta mixture over the noodles, followed by a sprinkle of mozzarella cheese (about 1/3 of the total mozzarella).
- Pour another layer of marinara sauce over the cheese, ensuring it’s evenly distributed.
- Repeat the layering process: add three more noodles, the remaining spinach and mushroom mixture, another sprinkle of mozzarella, and more marinara sauce.
- For the final layer, place the last three noodles on top. Spread the remaining marinara sauce over the noodles, and then top with the remaining mozzarella and all of the grated Parmesan cheese.
- Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese (you can spray the underside of the foil with cooking spray to prevent sticking).
- Bake in the preheated oven for 25 minutes. This will help the flavors meld together and the noodles to cook through.
- After 25 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes before slicing. This resting time allows the layers to set, making it easier to serve.
Notes
- You can customize this lasagna by adding other vegetables like zucchini or bell peppers.
- For a spicier kick, consider adding red pepper flakes to the marinara sauce.
- This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
